Instant Pot Chana Saag or Chole Palak Recipe | Learn how to make Chole Palak in Instant Pot, with Stove-top Open Pan instructions included with video
Want to try Chickpeas in a different way other than your favorite Chole Masala. Or, looking for ways to include spinach in your diet??
Here is and easy quick, one pot Chana Saag or Chole Palak recipe which is going to be your next favorite way of serving Chole/Chickpeas to your family and loved ones. The tadka(optional) makes it a spicy lip smacking dish.
- About Chana Saag or Chole Palak
- This Palak Chole or Chana Saag is
- Ingredients to Chole Palak
- How to make Chole Palak
- Can we use Spinach Puree in the recipe
- Instant Pot Chana Saag or Chole Palak
- How to make Chole Palak in Kadhai/Open Pan
- Steps to make Chana Saag(Instant Pot)
- Storing and Shelf Life
- Serving Suggestions
- Recipe Card for Chana Saag/Chickpeas in Spinach Gravy
- Chana Saag/Chole Palak
About Chana Saag or Chole Palak
Chana or Chole is Chickpeas and Palak is Spinach. Saag is the Hindi word for curry made with any or a combination of winter greens like Spinach/Mustard Greens, Collard greens etc. Chana Saag or Chole Palak is Chickpeas in with Spinach(more popular) or in combination with other winter greens.
It is a very popular delicious North Indian curry served for meals especially in winters or whenever fresh seasonal Spinach produce is available.
Chole Palak is an excellent way to include spinach in diet and make chickpeas in a different way other than the popular Chole Masala. The curry is not only delicious but also very nutritious due to iron and antioxidant rich Spinach and protein rich Chickpeas.
This Palak Chole or Chana Saag is
- Gluten-fee and Vegan Friendly(skip ghee used for tadka in the recipe)
- One Pot preparation if we have boiled chickpeas
- Delicious and very nutritious
- Easy and quick to make
- A crowd pleaser
Ingredients to Chole Palak
Boiled Chickpeas- Use canned or preboiled chickpeas. About 1 15 Oz. or about 2 cups boiled chickpeas can be used in the recipe.
Greens- Spinach is the popular greens used in this curry. Readers in USA can use boxed Baby Spinach. I have also add handful of fresh fenugreek leaves. Do try this combination it makes the saag/curry so flavorful. Other greens that can be used baby kale, collard greens or mustard leaves(about handful or 1 cup).
Spices- Garam Masala, Red Chilli Powder, Chole/Chana Masala, Cumin Seeds. You can also add whole spices like Bay Leaf, Peppercorns, Cloves, Cinnamon stick.
Oil- I like to use mustard oil in my cooking, you can any oil of your choice that you use in everyday cooking. Many people also like to use ghee instead oil especially when making for parties or festive menu.
Other basics- Ginger, Garlic, Onion, Tomatoes(adds tanginess to curry), salt.
How to make Chole Palak
Since this is a very popular recipe everyone has their own way of making it. You can find many different variations of making Chole Palak.
One way is making it with boiled/canned chickpeas/chole, where we first make spinach curry in onion tomato masala and add then add chickpeas.
Other way is making the masala and adding raw and overnight soaked chickpeas and cook the curry. Cooking raw(soaked) chickpeas takes lot of time about 40 mins. And since we should not cook spinach or greens for that long as they lose they nutrients. I always cook the curry with the first option.
In this post I am covering the first method as more nutrients are retained in this.
Check this detailed How to cook dried Chickpeas in Instant Pot and Stove Top Pressure Cooker.
Can we use Spinach Puree in the recipe
Many times I have blanched spinach puree in my refrigerator or I keep a batch of frozen puree. I add the puree directly after making onion tomato masala and there is no need to blend the masala.
Check here How to make Spinach Puree
Instant Pot Chana Saag or Chole Palak
Check the video in Recipe Card
Making Chana Saag in Instant pot is an easy and quick process if have boiled/canned chickpeas with us. Before I bought Instant Pot, I used to make in stove top pressure cooker or in open kadhai/pan. But now with the convenience of IP the whole cooking is made so easy. I can make the Spinach curry and blend it using a hand blender (no need to use a separate blender) and then add boiled chickpeas, pressure cook for another 10 mins and the Palak Chole is ready.
To make the recipe with raw and soaked Chickpeas, follow the steps till making the spinach in onion tomato masala and then add chickpeas. Increase the cooking time for chickpeas to 40 mins.
You can make this recipe in any Electric Pressure Cooker, timings remains the same.
How to make Chole Palak in Kadhai/Open Pan
Chana Saag can also be cooked in open pan or kadhai if you don't have an IP. Make onion tomato masala, add spinach cook till it wilts and then puree it. Add boiled chickpeas, adjust water then, cover and cook for 10-15 mins. so that the masala incorporates nicely with chickpeas.
Many people blanch Spinach, puree it and add to the onion tomato masala. You can opt for either of the ways as per your convenience.
Steps to make Chana Saag(Instant Pot)
Wash nicely spinach and fenugreek leaves(if using). In India there comes lot of dirt in the spinach bundle, so make sure to clean and then wash it. Keep in colander to drain extra water.
Switch ON the Instant Pot and the SAUTE MODE on for 10 mins..
- When the display shows HOT, in the inner pot add oil then add ginger garlic and green chilli paste. Sauté it for few seconds.
- Add chopped onion and sauté till turns light pink/translucent.
- Add chopped tomatoes and cook till slightly soft.
- Now add chopped palak and fenugreek leaves. You can roughly chop using knife or in your food processor.
- Then add about 1/2 cup water and cook till spinach wilts about 2-3 mins.
- Cancel the SAUTE Mode and lightly cool the spinach gravy. Then blend it to fine puree using a hand blender or let it cool completely and then transfer to a jar and puree it.
- Alternatively, if you do not want to puree spinach, you can skip pureeing spinach and add it finely chopped after making onion tomato masala and then add chickpeas.
- After pureeing spinach, add chickpeas, garam masala, red chilli powder and salt. You can also add whole spices like bay leaf, cinnamon sticks, peppercorns and cloves in this step.
- Add more water(about 1/4-1/2 cup) or as required and then again set the PRESSURE COOK Mode ON for 5 mins. and cook.
- When the timer is off, wait for 5 mins. and then do Quick Release and check the gravy. You can add a tsp of Chole Masala and then close the lid for few minutes for flavours to absorb.
Serve hot with rice, naan or kulcha.
Optional Tadka- When I make for guests, I add ghee tadka to the curry. Do try this ghee tadka before serving which adds a smoky flavour, you are going to love the flavours which it imparts to the curry.
Storing and Shelf Life
You can make the curry a day ahead of any party or get together. Refrigerate it once the curry cool down. Reheat before serving. It is ideal to take for for potlucks.
Store the leftover in an air tight container and use it within 2-3 days.
Serving Suggestions
Serve this Chickpeas Spinach curry with Steamed Rice or Jeera Rice. It is also goes well with Naan, Kulcha or Paratha.
Instant Pot Chole Masala, Chole/Chana Masala(Stove-top Pressure Cooker Recipe), Dhaniya Chole(Chickpeas cooked in Cilantro based gravy), Pindi Chole(traditional rustic no onion garlic chickpea curry from the Indian cuisine), Hummus, Sweet and Spicy, Carrot Hummus, Falafels, Chickpea and Sweet Potato patties, Vegan Chickpea Salad,, Baked Chickpeas, Chickpea Sundal(South Indian style chickpeas with coconut)
Recipe Card for Chana Saag/Chickpeas in Spinach Gravy
Chana Saag/Chole Palak
Equipment
- Instant Pot or Pan/Kadhai
- Hand Blender /Mix Grinder
- Knife
- Chopping Board
- Measuring Spoons and Cups
- Ladle
Ingredients
- 1½ cups Boiled Chickpeas or 1 15 oz
- 4-5 cups Fresh Spinach about 500gm
- 1 Cup Fenugreek Leaves(optional) or any other greens
- 1 medium Onion
- 2 medium Tomatoes
- 4-5 Garlic Cloves
- ½" Ginger piece
- 1-2 Green Chillies optional and as preferred
Spices
- ½ tsp Cumin seeds
- 1 tsp Garam Masala
- 1 tsp Chana Masala
- ½-1 tsp Red Chilli Powder
- 2 tbsp Oil
Whole Spices
- 1 Bay Leaf
- 1 Cinnamon Stick
- 4-5 Black Peppercorns
- 4-5 Cloves
- 1 Black Cardamom
Optional Tadka
- 1 tbsp Desi Ghee or Oil
- ½ tsp Cumin Seeds
- 1-2 Dry Whole Red Chillies
- 1/2 tsp Red Chilli Powder
Instructions
- Wash nicely spinach and fenugreek leaves(if using). In India there comes lot of dirt in the spinach bundle, so make sure to clean and wash it. Keep in colander to drain extra water.4-5 cups Fresh Spinach, 1 Cup Fenugreek Leaves(optional)
- Chop using knife or in food processor.
- Make paste of ginger, garlic and green chilli. Or, use 1tbsp store bought ginger garlic paste.4-5 Garlic Cloves, ½" Ginger piece, 1-2 Green Chillies
- Switch ON the Instant Pot and the SAUTE MODE on for 10 mins. When the display shows HOT, in the inner pot add oil, cumin seeds then add ginger garlic and green chilli paste. Sauté it for few seconds.2 tbsp Oil, ½ tsp Cumin seeds
- Add chopped onion and sauté till turns light pink/translucent.1 medium Onion
- Add chopped tomatoes and cook till slightly soft.2 medium Tomatoes
- Now add chopped palak and fenugreek leaves. You can roughly chop using knife or in your food processor.
- Then add about 1/2 cup water. Cancel the Sauté Mode and Pressure Cook for 2 mins.
- Release the pressure using quick QPR and then slightly cool the spinach gravy. Then blend it to fine puree using a hand blender or let it cool completely and then transfer to a jar and puree it.
- Alternatively, if you do not want to puree spinach, you can skip pureeing spinach and finely chop it and add after making onion tomato masala and then add chickpeas.
- After pureeing spinach, add chickpeas, garam masala, red chilli powder and salt. You can also add whole spices like bay leaf, cinnamon sticks, peppercorns and cloves in this step.1½ cups Boiled Chickpeas, 1 tsp Garam Masala, 1 tsp Chana Masala, ½-1 tsp Red Chilli Powder, 1 Bay Leaf, 1 Cinnamon Stick, 4-5 Black Peppercorns, 4-5 Cloves, 1 Black Cardamom
- Add more water if required and then again set the PRESSURE COOK Mode ON for 10 mins. and cook.
- When the timer is off, wait for 5 mins. and then do Quick Release and check the gravy. You can add a tsp of Chole Masala and then close the lid for few minutes for flavours to absorb.
- Serve hot with rice, naan or Kulcha.
Optional Tadka(Before serving)
- In tadka/small pan, heat ghee oil.1 tbsp Desi Ghee, ½ tsp Cumin Seeds, 1-2 Dry Whole Red Chillies, 1/2 tsp Red Chilli Powder
- Add cumin seeds and whole red chillies.
- When seeds crackle add red chilli powder and then add tadka to Palak Chole.
To make with Raw and pre-soaked Chickpeas
- Follow the instructions till making spianch puree, adding soaked chickpeas and whole spices.
- Set the PRESSURE COOK MODE on and the timings to 40 mins.
- Open the lid after NATURAL PRESSURE RELEASE.
- Check for the doneness of chickpeas.
Making Chole Palak in Indian Pressure Cooker
- Follow the steps of making onion tomato masala adding spinach and puree it.
- Add boiled/canned chickpeas, spices and salt.
- Cook for 2-3 whistles on medium flame and then wait for the pressure release.
- Chole Palak is ready.
Making Chana Palak in Open Pan/Kadhai
- Make onion tomato masala, add spinach cook till it wilts and then puree it.
- Add boiled chickpeas, adjust water then, cover and cook for 10-15 mins. so that the masala incorporates nicely with chickpeas.
Using Canned Chickpeas
- Drain the liquid of chickpeas and rinse in water.
- Use in the recipe.
Video
Do try this delicious Chana Saag or Chole Palak when you need a change from your regular Chole Masala Recipe or when you want to use that extra box of Spinach. Serve it for weekday/weekend meals or at parties.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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